Dig into autumn, order this dish at Market Restaurant

Chef Carl Schroeder gets us into the cold-weather mindset with this rich pork loin platter

A taste of autumn at Market Restaurant: Roasted Niman Ranch pork loin wrapped in bacon, glazed in pomegranante and served with root vegetables, roasted apples and pears and a side of pumpkin soufflé.
— Charlie Neuman

A taste of autumn at Market Restaurant: Roasted Niman Ranch pork loin wrapped in bacon, glazed in pomegranante and served with root vegetables, roasted apples and pears and a side of pumpkin soufflé.
— Charlie Neuman

Perfect for a holiday meal and with a glass of Pinot Noir, it’s free-range Niman Ranch pork loin, bound with crisp ropes of bacon, roasted together on a cedar plank. The meat is finished with a pomegranate glaze (lightly sugary and acidic, it cuts through the richness) and pomegranate seeds.

More about Carl Schroeder

In the six years he has piloted Market Restaurant, his flagship restaurant, Schroeder has twice been a James Beard Foundation Award semifinalist for Best Chef Pacific. (The category, recently expanded to include Nevada and Hawaii, has been renamed Best Chef West.) He also owns Bankers Hill Restaurant.

Emphasizing the dish’s earthiness, Schroeder adds root vegetables, and for a caramelized tart-sweetness that goes naturally with pork, whole roasted pears and apples.

The seasonally appropriate dessert is a baked pumpkin soufflé standing tall in its dish.

Schroeder sets the scene:

“Imagine there’s wood in the fireplace, it’s crackling. The room fills with cedar smoke and fall smells like roasted pumpkin. And everyone at your dinner party suddenly turns to see this centerpiece walking in, the bacon still sizzling.”

Eyes brighten. Grateful smiles are shared. Someone suggests a toast to the chef.

The family-style portion pictured here is larger than the pork-loin version you’ll find this fall on Market’s seasonal, daily-changing menu.